Beer-Batter Fried Jalapeno Strips, Onion Petals & Pickles

By foodiva

Ingredients

• 30 jalapeno peppers, washed, seeded and cut into 'spikes'
• 1 (16 ounce) jar dill pickles, sandwich slices drained
• 2 onions (cut into either rings or petals)
• 1 egg
• 1 (12 ounce) can beer
• 1 1⁄2 cups self-rising flour
• 1 teaspoon seasoning salt
• vegetable oil (for frying)

Preparation

Step 1

Slice onion and jalapeno as desired, and pat dry pickles onto paper towels.

In a large bowl, whisk together egg, beer, flour and seasoned salt.

Heat oil in heavy skillet or a fry-cooker, following manufacturer's directions.

Dip vegetables into batter, allowing excess batter to drip off.

Fry in batches, about 3 or 4 minutes per batch, or until lightly browned.

Drain onto paper towels. Serve immediately.